Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
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Title
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 396, Issue -, Pages 133687
Publisher
Elsevier BV
Online
2022-07-14
DOI
10.1016/j.foodchem.2022.133687
References
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Note: Only part of the references are listed.- Impact of UHT treatment and storage on liquid infant formula: complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
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- (2017) Neslihan Göncüoğlu Taş et al. FOOD CHEMISTRY
- Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database
- (2016) Jean L.J.M. Scheijen et al. FOOD CHEMISTRY
- Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach
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- Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry
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- Liquid Infant Formulas: Technological Tools for Limiting Heat Damage
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